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Vegan Cruelty Free, vegan lifestyle, weight loss

One Small (and easy) Step for Quick (and healthy) Weight Losses

Disclaimer: I am not a doctor or health professional. Please seek advise from your general practitioner before starting a new routine or healthy lifestyle. 

Happy New Year’s Eve Eve! You may be one of the 45% of Americans going into 2019 who resolve to lose weight, and I don’t blame you. While it’s not at the top of my list every year, I can certainly say that it’s been kind of a priority since I was in middle school, and more so when I wanted to join the Varsity Tennis Team in High School. However, I lost weight in both healthy and unhealthy ways. But unlike the majority of New Year’s resolvers who start every year with gumption that fizzles into Netflix and Chillin’ come February 1, I’ve cracked the code to healthy weight loss.  

With that said, look out for a weekly Weight Loss Wednesday series where you can follow along my weight loss journey as a vegan, where I also give you some tips on how to adopt a healthy lifestyle that believe it or not, is not completely about omitting the things you love.

This week, I’m going to share one tip that may help loads of you. 

HEALTHY WEIGHT LOSS TIP: Eat Fat, Get Fat 

This is by far the simplest thing you can do. Intaking pure fat is the quickest way to gain actual fat (or add to your adipose tissue). I say pure fat because there’s a difference between pure fat and healthy fats as you probably already know:

Pure Fats – Oil, in any form:

  • Olive oil – reducing the intake of oil is the easiest thing you can do for your weight loss journey 
  • Coconut oil
  • Butter (dairy or vegan)
  • Cheese – reducing the intake of cheese and dairy is probably one of the healthiest things you can do for your body 

Healthy Fats 

  • Avocados
  • Nuts (be aware of serving sizes. A handful can easily be between 300-800 calories). 
  • Chia seeds
  • Cacao nibs
  • Soy beans (keep daily intake low)

If I can’t have oil, what do I cook with? 
When you sauté, cook with water or vegetable stock. Another alternative is cooking spray. 

The rule of thumb is to intake up to 8-10 grams of fat per day at most…

…but more than anything and as with any healthy lifestyle–moderation is key. AND don’t let the scale dictate your day! 

Your changes should not be a diet. They should be a part of a healthy routine that fit your lifestyle. Not the lives of someone you see on Instagram or even your co-worker or friend who’s schedule and day-to-day is completely different from yours. 

I was going back and forth about starting this kind of series. Is this something y’all are interested in?

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Vegan Cruelty Free, Vegan Food

Easy Instant Pot Vegan Chana Masala (Vegan Chickpea Curry-oil-free)

I am a 1.5 generation child. A what? I was born in India and moved to California with my family when I was 6 years old, old enough to know how to use the toilet (but still run into walls) and young enough to be extremely impressionable. Growing up as a 1.5 generation child meant finding the right balance between being American without losing my culture. God bless my parents they wanted me to learn English quick [all I knew was yes, no, hi, and thank you–man was I polite ;)] so they forbade me from speaking Telugu at home. Before they knew it, Valley Girl Samantha was born, with am “um, like” this and a “no. way.” that.

As I grew up, I fought hard to retain my culture, but with little success, EXCEPT, and it’s a big EXCEPT (all caps worthy), when it came to the food. I lived Indian food. We ate it day in a day out with lots, and LOTS of rice. After I moved to college and then to Southern California for grad school, then all over the nation after that (long story), I ate less and less Indian food with every move and every passing year. I did however try every Indian restaurant which compelled me more to try cooking Indian food at home, minus the ghee, dairy and all other non-vegan stuff. Welcome to my journey I hope you enjoy these vegan chana masala–instant pot version.

INGREDIENTS for Oil-Free Vegan Chana Masala

Chickpea Curry-2

2 tbsp. vegetable broth

1 white or yellow onion (diced)

1-2 tbsp. garlic ginger paste (to your taste preference)

2 tbsp. curry powder

a handful of spinach

1 can of fire roasted diced tomatoes

1 can of lite coconut milk

1 can of garbanzo beans

Chickpea Curry-1

DIRECTIONS to make Delicious Vegan Chickpea Curry

  1. Set your instant pot to saute mode, and add the vegetable broth.
  2. Once the broth starts to sizzle a little, add your diced onions and sautee until they turn semi-clear.
  3. Add the garlic ginger paste and let it cook for up to 2 minutes, or until aromatic.
  4. Add the curry powder and toast it for about a minute.
  5. Add your can of drained garbanzo beans, diced tomatoes, and cocnut milk.
  6. If you prefer it spicy (add in a bit of red chilli pepper flakes–you can just as well add it directly to your dish at the end).
  7. Close the instant pot lid and cook it on high pressure for 6 minutes.
  8. Once time is up, release the pressure, open the lid and stir in the spinach.

If it’s more watery, you can easily enjoy it as a soup, but I personally think it’s best served with some rice or cauliflower rice.

Chickpea Curry-3

Question of the Day

What’s your favorite Indian dish?

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Vegan Cruelty Free, Vegan Food

Vegan Taco Ring – Easy Vegan Dinner Recipe

 

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I became vegan a few months after my husband and I moved to Illinois. January 1, 2016 marks my vegan birthday (cue balloons). As many vegans will tell you, the hardest part was finding fun recipes and thankfully, Instagram came to the rescue. I found a recipe similar to this ageees ago, but what I learned is that so many of these recipes can easily be tailored to your own. I especially love this one because it’s literally a garbage pile, in that you can throw all your leftovers into the mix, wrap it up, bake it and voila: taco ring.

A couple weekends ago, it was raining like crazy, and I wanted to bake and cook and just be around a warm oven. So I made the taco ring. What’s best about this is, you can easily make it for a potluck or a bring it to a party as your go-to meal because it’s literally SO easy to make and can be made really quickly too depending on the ingredients you use. The one I’m showing you guys below is a little more involved because it includes potatoes. Take out the potatoes and that literally cuts down about 20 mins of time. So, let’s get started!

Taco Ring Ingredients

INGREDIENTS

  • 1 roll of crescent rolls (Pillsbury is accidentally vegan, but Annie’s makes vegan options)
  • 1 packed of Soyrizo (soy chorizo)–I get mine at Trader Joe’s (it’s the cheapest there too)
  • 1/2 packet of taco seasoning (also from Trader Joe’s)

OPTIONAL INGREDIENTS

  • 1 pouch of potatoes
  • Veggies of your choice

DIRECTIONS

1. Preheat your oven to 350 degrees.
2. Cut up all of your veggies and start sauteeing them.
3. Open your crescent rolls and lay them out to create a sun shape. The point side should be the outside of “the sun” and the wide side will overlap from piece to piece like below:

TR-3

4. Cook the soyrizo in a separate pan for about 5 minutes. Then toss the mixture with 1/2 packet of the taco seasoning.
5. Mix the soyrizo with the veggies and whatever else you want to fold into the mix.
6. Scoop the soyrizo mix onto the ring like below:

Photo Sep 09, 4 00 55 PM

7. It will get messy, but that’s ok. After you’ve scooped as much as that will fit, fold the point side into the wide side, like below:

Photo Sep 09, 4 01 55 PM

8. Optional: Add vegan cheese to each ring on the top:

Photo Sep 09, 4 03 56 PM

9. Cook for 20 to 25 minutes, then let it cool.

If You’re Using Potatoes

  1. Cut the potatoes into bite size pieces.
  2. Throw them in boiling water for 15 minutes, then drain and let them cool for 5 minutes, before tossing them into your taco ring mix.

Photo Sep 09, 4 38 32 PM

Question of the Day

Have you tried this kind of recipe before? What’s your go-to potluck meal?

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Vegan Cruelty Free, Vegan Food

Easy Vegan Banana Bread

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I went to college at UC Santa Barbara, and before every final, I would go to the Arbor (UCSB students–know what I’m talkin’ about?) and buy a thing of banana bread. That was my little ritual, so needless to say, banana bread has a special place in my heart (whether I passed those tests or not).

I decided to get a little nostalgic last night and make some banana bread. Ok, TBH, I had a pile of black bananas in the fridge that were grossing me out, so into a bowl of flour, sugar and other tid bits they went. It doesn’t take that much time or trouble, so try this for yourself and let me know if you love it!

Vegan Banana Bread Recipe

BB3

Ingredients

3-4 ripe bananas, mashed
2 cups all purpose flour
1/4 cup brown or coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/3 cup plant milk
1/3 cup (80 mL) coconut oil, melted
2 teaspoons (10 mL) pure vanilla extract (add about 2 tbsp. maple syrup for a little bit more sweetness or a handful of chocolate chips)

Ingredients

1. Preheat the oven to 350°F.

2. Mix all the ingredients in a bowl.

3. Spray a 9″ x 5″ loaf pan lightly.

4. Pour all the ingredients into the pan and bake it for 55 minutes.

Good luck!

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Vegan and Cruelty Free Beauty, Vegan Cruelty Free, Vegan Food

August 2018 Favorites

Well, Fall is upon us, which means there are a LOT of Fall favorites ahead. I figured I would kick of September with a recap of Summer…an ode to the glory days before the cold hits.

Ember Mug

SeptFav2

If you’re like me, you take forever to finish your hot beverage. I sometimes heat up a cup of tea, and leave it and forget about it, only to greet it hours later with an, “…oh yeah.” This mug uses smart technology (and it has an app–what!) to control your temperature and keep it at that temperature. Too hot? You can use the app to cool it down and set it at the exact temperature you prefer. It is the absolute first world answer to a first world problem, which should only be reserved really for the top 1%. Well now, we can live like the Beyonce’s and the Gates’ 😉

Born a Crime – Trevor Noah

SeptFav3

This was my local book club’s book of the month, and I highly recommend it! It’s a really insightful look into Trevor Noah’s life as a child growing up in apartheid South Africa. It reads more like little anecdotes, as if you met Trevor at a bar and he’s just telling you some stories from his life. Very well done. 10/10 recommend.

Favorite Vegan Food

SeptFav4

Sesame Seeds

I put sesame seeds on pretttty much EVERYTHING. It’s zero calories and offers a TON of flavors. Next time you eat something bland, toss some sesame seeds on it (and maybe some sriracha) and you’re golden.

Veggie Wavy Chips

…are way better than the veggie straws (like serious pass). I make my dinner into a dip of sorts and eat it with a bag of these chips (which are labeled vegan and are only 130 calories per bag). Otherwise, we have them on the side with our vegan burgers!

Vegan Chickpea Patties

…speaking of burgers, these patties are amazing! They carry them at Costco, and I’m SO proud that they are carrying a lot more vegan options. Even in their cafeteria! They have a vegan salad and acai bowls too. What? #mindblown

Foreo Luna Mini 2 Face Cleanser

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This face cleaning tool seriously leaves my face feeling SO soft. I talked about it in this full review here, and I still love it.

Barefoot Dreams CozyChic “In the Wild” Throw

SeptFav7

I wasn’t able to find is Barefoot Dreams blankets are cruelty-free, but what I have learned is that it is 100% worth it. It’s the SOFTEST blanket I’ve ever wrapped myself in, and am low-key looking forward to Winter just so I can walk around the house in it…even more than I do now.

Question of the Day

What are you loving this month?

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